Serving Size: 4
Ingredients:
1 skinless and boneless chicken breast, thinly sliced
3 tablespoons peanut oil
2 garlic cloves, finely chopped
2 eggs, lightly beaten
1/2 cup chopped green onions
1/4 cup chopped seeded red bell pepper
3/4 cup frozen peas, defrosted
3 cups cold cooked rice
2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon sesame oil
Salt to taste
Directions:
- Heat 2 tablespoons oil over medium-high heat in a large, nonstick skillet or wok. Add garlic and sauté until soft. Add chicken and stir-fry until chicken pieces are lightly brown. Season chicken with salt to taste. Remove chicken pieces from the pan and set aside.
- Add the remaining peanut oil and the sesame oil to the pan and when the oil is hot add the eggs. As the eggs cook, break up and scramble them.
- Add the rice and stir-fry it for 3 minutes, stir well to mix. Add bell pepper, peas, chicken, soy sauce and fish sauce and stir-fry for 3-5 minutes. Add green onions, stirring well to mix. Adjust seasonings if necessary. Serve immediately.
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